METHOD FOR PRODUCING OF CULTURED MILK PRODUCT "KATYK" Russian patent published in 2005 - IPC

FIELD: milk industry.

SUBSTANCE: method involves pasteurizing mixture and cooling to fermentation temperature; simultaneously introducing said mixture and starter into reservoir and mixing; stopping mixing procedure 15-17 min after filling of reservoir; fermenting for 4-7 hours until acidity value is 98-95 T; periodically mixing during the entire cooling period. Starter contains Streptocuccus thermophilus in an amount of 1.5-5.0%, Lactobacterium bulgaricum in an amount of 0.03-0.1%. Starter is used in an amount of 3-10% by volume of mixture. Pasteurization procedure is performed at temperature of 95-99 C for 4-5 hours. Fermentation temperature is set to be within the range of 37-39 C. Product is cooled to temperature of 25-30 C.

EFFECT: improved prophylactic properties of product, prolonged shelf life, and wider range of national kinds of milk products.

4 cl, 2 ex